These 4 cluckers were cooked with a average temp of 400ish but it could have cooked much hotter with no problems. I used a little oak, mulberry and maple splits and branches.

Here's the start.

Here's the finish

Moist tender and incredibly tasty....nothing beats open fire cooking for poultry. I can use charcoal with wood chunks and use the lid but this is way fun when your guests can see it cooking out in the open!

Thanks oldschool it was seriously good. There really wasn't any prep except lighting a fire. I light a couple of partial burnt splits from a prior cook with maybe a quarter chimney of lit coals and it get's up to temp pretty fast maybe 10-15 minutes. I feed small splits about every 15-20 minutes also.

The chicken i put on the spits, tied them secure, seasoned with rustic tuscan. The total cooking time was an hour 45 . It's so easy to cook this way and sure saves money on charcoal.

Willie is it a big steel keg or something you've made yourself? What are you burning it it? ... love to see it.

Yes, old beer keg with top cut out. Originally intended to do 10 gallon batches of que sauce. Kept it for years, unused. It found a new life when I found SMF and all the builds going on.....a lite went on and I immediately thought of a spinner install. So far only chicken & a loin but both delish and very juicy/moist. Thinking of a rib roast (if I hit the Lotto) or perhaps a eye of round for Dips. Long probe showing is a therm...pegged at 550.

I use Weber charcoal baskets designed for indirect cooking in the kettles. Come 2 in a box. Used both for chicken with VERY intense heat. Used only one on the loin producing less heat and a longer cook time, which was no big deal. On the loin I tossed in some apple pellets about half way through for some smoke. 2 bricks under the baskets to raise them off the curved bottom for air flow. I'm not mechanical.....a cave man could do this...LMAO.

Yes, old beer keg with top cut out. Originally intended to do 10 gallon batches of que sauce. Kept it for years, unused. It found a new life when I found SMF and all the builds going on.....a lite went on and I immediately thought of a spinner install. So far only chicken & a loin but both delish and very juicy/moist. Thinking of a rib roast (if I hit the Lotto) or perhaps a eye of round for Dips. Long probe showing is a therm...pegged at 550.

I use Weber charcoal baskets designed for indirect cooking in the kettles. Come 2 in a box. Used both for chicken with VERY intense heat. Used only one on the loin producing less heat and a longer cook time, which was no big deal. On the loin I tossed in some apple pellets about half way through for some smoke. 2 bricks under the baskets to raise them off the curved bottom for air flow. I'm not mechanical.....a cave man could do this...LMAO.

Very very nice! Since beer isn't in it then meat is the next best thing!